Gratin of fresh & smoked salmon, beetroot, potatoes & dill
Diana Henry’s Scandi crowd-pleaser ‘This is easy and very hygge. It’s said that good food is the Scandinavian antidote to darkness. That’s worth remembering beyond Christmas, too. God Jul! (Merry Christmas!)’
Serves 8 Prep 25 mins Cook 1hr 25 mins
500-600g piece salmon fillet
200g smoked salmon
850g Maris Piper potatoes, peeled 475ml double cream
175ml soured cream 100ml whole milk
450g cooked beetroot butter, for the dish
20g dill, roughly chopped green salad or cabbage, to serve
1 Using a sharp knife, cut the salmon into slices about 5mm thick (if your salmon has the skin on, leave it behind as you cut each slice). Tear the smoked salmon into pieces.
2 Cut the potatoes into wafer-thin slices as if you were making Dauphinoise potatoes. It’s best (and certainly quickest) to do this with a mandoline.
3 Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat. Mix the double and soured creams and the milk in a large pan, and bring almost to the boil. Add potatoes and cook gently for 5 mins, carefully turning over from time to time. Cut beetroot into slices about 2mm thick.
4 Season the potatoes and cream and butter a baking dish – mine was about 22 x 30cm. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish; season and add half the dill. Now add the rest of the beetroot and fish, again seasoning and adding the dill. Spoon the rest of the potatoes on top. You don’t need to arrange the top layer of potatoes nicely unless you want to – on Christmas Eve I can think of more urgent things to do.
5 Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling, it may need an additional 10 mins. Serve with a green salad or, if you want something more comforting, cabbage.
PER SERVING (8) 641 kcals, fat 49g, saturates 25g, carbs 25g, sugars 8g, fibre 3g, protein 24g, salt 1g